2011 Sauvignon Blanc

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Grapes were picked in the early morning light at an average of 21.9˚ Brix and held overnight in cold storage before pressing. Barrel fermentation with native yeast followed. The Sauvignon Blanc was aged for eight months in 30% new French oak puncheons and 70% one- to two-year-old French oak puncheons before bottling in July, 2012. The barrel coopers used to create this wine were Dargaud Jaegle, Billon, Damy and Ermitage. The lees were stirred during and after fermentation for a rich, round mouth feel and subtle oak influence on the wine while preserving its inherent balanced acidity and elegance.

Overall, the 2011 growing season was cool. Winter was fairly dry, yet spring and early summer rains brought quite a bit of moisture to help replenish the soil. This cool weather affected the flowering period resulting in lower crop yields and looser clusters. The Sauvignon Blanc bud break was approximately one to two weeks behind the 2010 vintage and on average, bloom and veraison were later than 2010 as well. We began picking the Sauvignon Blanc on September 9th, which was similar to 2010 but much later than the previous six vintages. The cooler weather allowed for excellent flavor development.